Frozen Bamboo Shoot Quality Specifications
Bamboo Shoot Slices Specifications
(2-4) × (10-15) × (30-50) mm
Sensory Quality Characteristics (slices)
A. Appearance: Uniform specification, well-frozen, no frost formation.
B. Color: Characteristic normal color, generally pale yellow or milky white, uniform and good color, no other discoloration or scars.
C. Odor: Typical bamboo shoots flavor, no off-odors, no sourness, no putrid odor.
D. Taste: Normal, no bitterness.
E. Texture: Compact.
F. Shape: Uniformly sliced.
Defect Indicators (slices 500 g Sample)
Foreign matter: 0
Foreign vegetables: 0
Spots: 1% (by weight)
Dehydration: 0
Clumping: 5% (by weight)
Length >50mm: 5% (by weight)
Fragments <20mm: 15% (by weight)
Inconsistent width/thickness: 10% (by weight)
Discoloration: 3% (by weight)
Toughness: 5-10% (by weight)
Definition of Defects (slices)
Dehydration: Surface dryness caused by cold or heat.
Clumping: Three or more slices adhering together and not easily separated.
Inconsistent width/thickness: Products with width less than 10mm or thickness less than 2mm.
Fragments: Products with length less than 2cm.
Discoloration: Pink or other colors different from bamboo shoots, such as blackening or pink.
Toughness: Coarse fibers at the root of bamboo shoots that are not easily chewed.
Microbiological Indicators (slices)
Total Plate Count: <100,000 CFU/g
Coliform Bacteria: <100 MPN/g
E. coli: <10 CFU/g
Other pathogenic bacteria: detected by third-party labs
Pesticide Residues (slices)
Shall comply with the standards of the importing country.
Quality Inspection for Frozen Bamboo Shoot Strips
Product Specification (strips)
(3-5) × (3-5) × (20-50) mm
Sensory Quality Characteristics (strips)
A. Appearance: Uniform specification, well-frozen, no frost formation.
B. Color: Characteristic normal color, generally pale yellow or milky white, uniform and good color, no other discoloration or scars.
C. Odor: Typical bamboo shoots flavor, no off-odors, no sourness, no putrid odor.
D. Taste: Normal, no off-odors.
E. Shape: Uniformly shredded.
Defect Indicators (strips 500 g Sample)
Foreign matter: 0
Side slices: <8% (by weight)
Foreign vegetables: 0
Length 20 mm - 30 mm: <15% (by weight)
Spots (>2mm): 3% (by weight)
Length<20mm: <10% (by weight)
Dehydration: 0
Length >50mm: <3% (by weight)
Clumping: <10% (by weight)
Discoloration: <2% (by weight)
Fragments: <5% (by weight)
Toughness: <10% (by weight)
Definition of Defects (strips)
Dehydration: Surface dryness caused by cold or heat factors.
Clumping: Five or more strips adhering together and not easily separated.
Side slices: Uncut flaky products produced during shredding, with obvious irregular shapes.
Fragments: Products with length less than 1cm.
Discoloration: Colors other than the product's inherent color, such as pink, black, etc.
Microbiological Indicators (strips)
Total Plate Count: <100,000 CFU/g
Coliform Bacteria: <100 MPN/g
E. coli: <10 CFU/g
Other pathogenic bacteria: Not detectable
Pesticide Residues and Heavy Metals (strips)
Shall comply with the standards of importing and exporting countries.




































